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Yield
4 servings
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Time
15 minutes to assemble
25-30 minutes to cook
Total time: 45 minutes
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This rich dish is fancy enough for any special occasion or holiday. The blend of two mushrooms and Madeira gives this entrée a deliciously intense flavor.
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INGREDIENTS
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1/2-16 oz box (8 oz) Notta Pasta Spaghetti or Linguine
4 (6 oz) tenderloins (filet mignons), 1 1/2 inches thick
Kosher salt and fresh cracked pepper
2 tablespoons butter, divided
1 tablespoon olive oil
3 tablespoons minced shallots
10 oz mixed shitake and baby bella mushrooms, thinly sliced
1 1/2 cups Madeira wine
1/4 teaspoon fresh chopped thyme
1/4 cup beef consommé
1 teaspoon potato starch
1/2 cup fresh chopped Italian parsley (flat leaf)
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DIRECTIONS
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- Put a large pot of salted water on to boil. Pat tenderloins dry and season both sides generously with salt and pepper. Set aside.
- Melt one tablespoon of the butter and oil in skillet over high heat. Add beef and cook 5 minutes (for medium rare) on each side. Transfer steak to a warm platter and cover.
- Add shallots to drippings in skillet and cook until slightly browned. Add mushrooms. Salt and pepper to taste. Cook until browned and juices have evaporated.
- Pour Madeira into mushrooms, stirring up any bits stuck to pan. Add thyme and bring to a boil. Boil until Madeira is reduced by half.
- Whisk consommé with potato starch. Add consommé mixture and remaining butter to skillet. Stirring, boil until thickened.
- Meanwhile, cook Notta Pasta according to box directions. Drain, rinsing briefly. Add 1/2 mushroom mixture and most of parsley to pasta. Toss to combine.
- Make a pasta nest on each plate and top with tenderloin. Top each tenderloin with remaining mushroom sauce and sprinkle with remaining parsley. Enjoy!
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Courses
Ingredients
